Tuesday, December 3, 2013

Red Lentil Soup

Baby Version: 
1 cup of red lentils, rinsed and drained
1 cup of yellow onions, rough chopped
1 cup of carrots, rough chopped
1 stalk of celery, rough chopped
1 medium-size any kind of potato, rough chopped
3 cups of chicken broth or water (if you are not using your own chicken broth, I suggest low-sodium organic for babies)
Adult Version:
2 tablespoon of olive oil or butter if you like
1 teaspoon of salt, pepper and cumin
1 teaspoon of red pepper flakes
In a medium-size pot, add red lentils, onions, potatoes, carrots, celery and chicken broth or water and cook until all the veggies are soft. With a hand blender mix it thoroughly. If it's too thick you can add more chicken broth or water.
Now, this version above is made for Jackson, but for older kids or adults: add in salt, pepper and cumin. In a small pan pour 2 tbsp. of olive oil and heat it up until a pepper flake sizzles. Turn the heat off and add up the red pepper flakes. After you pour the soup into the bowl, drizzle a little oil-pepper mixture on top. Serve with a wedge of lemon.
We all grew up with this soup in Turkey, this is one of my favorites. It was a very cold day today in San Francisco and while I was walking my dog, suddenly I was inspired by a cold wind slapping me in the face. I came home right away and made this soup.
Enjoy :)

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